Name: Mediterranean Fish Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 450 g firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces; 2 tbsp extra-virgin olive oil; 1 medium onion, finely chopped; 2 celery stalks, diced; 1 medium carrot, diced; 4 cloves garlic , minced; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp sweet paprika; ¼ tsp red pepper flakes (optional, for heat); 4 cups fish stock or vegetable broth; 1 can diced tomatoes, with juices; 2 tbsp tomato paste; Salt and freshly ground black pepper, to taste; Juice of 1 lemon; ¼ cup fresh parsley, chopped; ¼ cup fresh dill, chopped

DifficultyBeginner

CategoryFish, Soups

This Mediterranean Fish Soup is a harmonious blend of tender white fish, aromatic vegetables, and warm spices, all simmered in a rich tomato-based broth. Infused with Eastern Mediterranean flavors like cumin, coriander, and turmeric, and finished with fresh herbs and a splash of lemon juice, this soup offers a comforting and wholesome meal that's both satisfying and light

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

Fish

450 g firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces

Aromatics and Vegetables

2 tbsp extra-virgin olive oil

1 medium onion, finely chopped

2 celery stalks, diced

1 medium carrot, diced

4 cloves garlic , minced

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

½ tsp sweet paprika

¼ tsp red pepper flakes (optional, for heat)

Broth and Tomatoes

4 cups fish stock or vegetable broth

1 can diced tomatoes, with juices

2 tbsp tomato paste

Seasoning and Garnish

Salt and freshly ground black pepper, to taste

Juice of 1 lemon

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped

Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables soften.
Stir in the minced garlic, cumin, coriander, turmeric, paprika, and red pepper flakes (if using). Cook for an additional minute until the spices are fragrant.

Build the Broth

Add the tomato paste to the pot, stirring to coat the vegetables and spices.
Pour in the diced tomatoes with their juices and the fish stock (or vegetable broth).
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow the flavors to meld.

Cook the Fish

Season the broth with salt and freshly ground black pepper to taste.
Gently add the fish pieces into the simmering broth.
Cover the pot and let the fish poach for about 5-7 minutes, or until it becomes opaque and flakes easily with a fork.

Finish the Soup

Remove the pot from heat. Stir in the freshly squeezed lemon juice, chopped parsley, and dill.
Taste and adjust seasoning as needed.

Serve

Ladle the soup into bowls, ensuring each serving has a generous amount of fish and vegetables.
Garnish with additional fresh herbs if desired.
Serve hot, accompanied by crusty bread or a side salad for a complete meal.

Pairing Suggestions

Wine: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors of the soup.
Bread: Serve with warm, crusty whole-grain bread to soak up the flavorful broth.

Tips & Variations

Seafood Additions: For a more robust seafood flavor, consider adding shrimp, mussels, or clams along with the fish. Adjust cooking times accordingly to ensure all seafood is properly cooked.
Vegetable Variations: Feel free to add other vegetables such as bell peppers, zucchini, or spinach for added nutrition and texture.
Spice Level: Adjust the amount of red pepper flakes to control the heat level of the soup.

Ingredients